Culinary creations

From county cooks...



Continuing as space allows are recipes The Blount Countian is featuring from cookbooks produced by groups within the county. Recipes below were printed in Pleasures from the Good Earth, a collection of recipes by Cleveland’s Fellowship Baptist Church.

Some of these recipes feature new ways to make old favorites, but some creations are entirely different and may require a more adventurous cook.
Bologna Basket
from Lucy Dotson
6-8 slices bologna
2 T. Crisco oil
1 (16-oz.) can German-style

potato salad

In stacks of two each, heat bologna in hot oil until it forms a cup. Heat potato salad. Fill bologna cups with salad. Make 3-4 servings

from Randy Woodley
400 grams chickpeas
200 grams tahina
(ground sesame seeds)
110 grams olive oil
juice of 2 lemons
3 tsp. cumin
chopped parsley

Soak chickpeas overnight in plenty of salt water. Drain, rinse, and boil chickpeas in plenty of water. Drain and remove skins of chickpeas. Crush chickpeas with a fork or put through a food processor. In a bowl, mix tahina, lemon juice, and cumin. Stir in chickpea mixture. If too thick, add a small amount of water to thin out. Add olive oil. Stir and place on a serving plate. Dress with chopped parsley.

Cheesy Soup
from Maggie Deane
6 lg. potatoes,
peeled and cubed
1 tsp. salt
1 lg. onion, chopped
1/4 c. butter or margarine
1 (14 3/4-oz.) can
cream-style corn
4 bacon strips,
cooked and crumbled
3 c. milk
8 oz. colby cheese,

Place potatoes in a Dutch oven or soup kettle. Sprinkle with salt and cover with water. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender. In a skillet, saute onion in butter until tender. Stir in corn and bacon and heat through. Drain potatoes. Add milk. Heat through. Stir in corn mixture and cheese. Serve immediately. Yield: 12-14 servings, about 3 quarts.

Aunt Fanny’s Baked Squash
from Peggie Blackwood
3 lbs. yellow squash
1/2 c. onion, chopped
1/2 c. cracker meal
1 stick margarine
2 eggs
1 T. sugar
1 tsp. salt to taste
1/4 tsp. black pepper

Wash and cut up squash and boil. Drain thoroughly, then mash. Add squash, meal, onions, 1/2 of margarine, eggs, sugar, salt and pepper. Melt remaining 1/2 margarine. Pour mixture of squash into baking dish, then spread melted margarine on top and sprinkle with cracker crumbs. Bake at 375 degrees for about 1 hour or until brown on top.

Chicken Spectacular
from Phyllis (Nugent) Layton
1 lg. fryer, cooked, deboned
and cut up (save broth)
1 sm. box Uncle Ben’s wild rice
1/2 onion, chopped
1 can French-style green beans
1 can water chestnuts,
sliced and drained
1 can cream of celery soup
1 c. mayonnaise
1 sm. chopped pimento
Salt if needed
Ritz crackers for top

Cook rice in 2 1/2 cups chicken broth for 20 minutes. Add onion and cook for 5 minutes. Mix remaining ingredients all together. Can add more broth if too thick. Crumble Ritz crackers on top and drizzle a little butter. Bake at 350 degrees for 35- 40 minutes.

Crockpot Pasta
from Geneva McCroskey
1 (1-lb.) box small shell
24 oz. mozzarello cheese,
1 (48-oz.) can Prego
spaghetti sauce
1 (16-oz.) can tomatoes
2 lbs. ground beef

Brown ground beef and drain. Add to spaghetti sauce and tomatoes. Simmer for a short while. Cook shells. Layer in crockpot as follows: sauce, shells, more sauce, and cheese. Repeat these layers until you use all ingredients, ending with grated cheese. Cook until hot and cheese is melted.

Never Fail Gumbo
from Charlene Makofsky
6 chicken breasts, skinless and
boneless, fresh or frozen
1 lg. (1-lb.) bag cut okra frozen
1 lg. bell pepper
1 1/2 tsp. minced garlic
1/2 tsp. thyme
1/2 tsp onion powder
Salt and pepper to taste
1/3 c. chopped green onions
3/4 c. chopped celery
2 lg. onions, chopped
1 lb. low-fat sausage
1 can Rotel tomatoes
1 sm. (8-oz.)can tomato sauce
2 qt. water (add slightly more
if needed)
Oil (necessary for browning)

Brown chicken. Season to taste. Remove. Brown sausage. Set aside. Saute okra. Add celery, onion, and bell pepper. Once wilted, add garlic, tomato sauce and diced tomatoes. Cook 5 more minutes. Add water and bring to a boil. All ingredients are now in pot. Simmer for 1 hour over low heat. Cover. Serve over hot rice.

Note: Regular diced tomatoes can be used instead of Rotel type tomatoes. Season as needed.
Best Chocolate Pie in Cleveland
from Larry Schaffner
1 Pillsbury pie crust, baked
1 c. sugar
3 heaping T. flour
3 heaping T. cocoa
2 c. milk
2 egg yolks, beaten
2 T. butter
1 tsp. vanilla
Whipped cream

In double boiler, mix sugar, flour, and cocoa. Gradually stir in 1 cup milk and mix well. Stir in the other cup of milk and bring to a boil. Slowly stir in beaten egg yolks and cook until thick. Add butter and vanilla. Pour into baked pie shell and cool. Top with whipped cream.

6 Flavor Sour Cream Pound Cake
from Nell Nugent
1/2 lb. butter or 2 sticks margarine
3 c. sugar
6 eggs
3 c. plain flour
1/2 pt. sour cream
1/4 tsp. soda
1/2 tsp. lemon, rum, coconut,
and butter flavorings
1/4 tsp. cream of tartar
1 tsp. vanilla flavoring
1/4 tsp. almond flavoring

Cream together butter and sugar. Add eggs one at a time, beating well after each egg. Add all flavorings. Alternately add flour which has been sifted with soda and cream of tartar and sour cream, small amounts at a time. Bake in large well greased and floured angel food or bundt pan at 325 degrees for 55-60 minutes.

Yogurt Popsicle
from Ann Woodley
2 c. plain yogurt
2 tsp. vanilla extract
6 oz. frozen orange juice
1 orange, peeled and chopped

Mix yogurt, vanilla, orange juice, and the orange together until smooth. Pour into popsicle molds or paper cups and insert ice cream sticks. Freeze until firm.